Split Pea Soup with Pork Belly

An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 216 Calories

Ingredients

• ½ teaspoon celery seed
• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 2 bay leaves
• ½ cup white wine
• 1 teaspoon ground thyme
• 4 cups water, more if needed
• ¼ pound pork belly, diced
• 1 cup vegetable broth, or more if needed
• 2 cups split peas

Recipe Instructions

Step 1

Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.